Hi, everyone. How are you all? I can’t believe the last time I posted here was months ago. It was last year! I apologize. I thought I’d have much more time and opportunity to blog here in Israel, but sadly, I have next to none. Oh, well. I come bearing luxury blondies! Apology accepted?
Winter here in Israel has actually been much much colder than I expected, and while it doesn’t compare to the frigid and snowy upstate New York winters I am used to, it’s definitely the type of weather that makes you want to curl up in a huge sweater and eat lots of comfort food. That’s where these blondies come in- the only way I can think to describe them is decadent. They’ve got the warm and nutty undertones of brown butter, the toasty crunch of walnuts, dark pools of chocolate, and best of all, they’re filled with chewy Medjool dates which turn soft and caramelly in the oven. It’s almost too much, but they’re held in check by their small size. And if you sprinkle them with flaky salt- epic!
Stay warm, eat blondies and share them with a Valentine. I’ll be back again soon. ❤️
Yields: 16 blondies (one 8×8″ pan)
Why I love this recipe: made in one bowl, these blondies are filled with brown butter, chocolate, walnuts and toffee like dates. They’re decadent but their small size keeps them from overwhelming, and they’re perfect for winter, when fresh fruit isn’t in season.
For the blondies:
- 6 tablespoons unsalted butter
- 1 cup light brown sugar
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon sea salt
- 2 room temperature large eggs
- 1 1/4 cups all purpose flour
- 1/2 cup dark chocolate chips
- 1/3 cup toasted walnuts or pecans
- 1/3 cup chopped Medjool dates
- Position a rack in the upper third of the oven. Preheat the oven to 350°F. Line an 8-inch square baking pan with parchment paper, leaving an overhang around each side.
- In a medium saucepan, melt the butter over low heat. Swirl the pan occasionally to be sure the butter is cooking evenly.
- As the butter melts, it will begin to foam. The color will progress from yellow to a nice, deep, golden brown.
- Once you smell a nutty aroma, and the butter is browned, with caramelized milk solids, take the pan off the heat.
- With a wooden spoon or sturdy silicone spatula, mix the brown sugar, vanilla, and salt into the pan with the browned butter until relatively smooth.
- Quickly stir in the eggs and mix until smooth and lump-free. Add the flour, chocolate chips, and nuts all at once. Stir the dates (they’ll be sticky) into the mixture until just incorporated. Spread the batter evenly in the prepared pan.
- Bake for 23 to 30 minutes, until the blondies are golden and crinkly on top, set in the middle, and a toothpick or cake tester plunged into the center comes out clean or with just a few stray crumbs attached.
- Let the blondies cool completely in the pan. Lift the ends of the parchment and transfer the blondies to a cutting board.
- Cut the block into 16 squares. The blondies will keep in an airtight container at room temperature for up to 5 days.